3 c. sifted whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sweet butter
1 1/2 c. granulated sugar
4 lg. eggs
2 tsp. grated lemon rind
1 tsp. vanilla
1 c. yogurt
3 tbsp. poppy seeds

Sift the flour with the baking powder and baking soda. Set aside. Cream the butter until very light. Gradually add the sugar, beating all the time and beat until fluffy. Beat in the eggs, one at a time and then the flavorings. Fold in the sifted flour mixture alternately with the yogurt. Mix in the poppy seeds the very last.

Bake in a buttered and floured pan in a 350 degree oven for 1 hour and 10 minutes. Cool about 10 minutes before turning out onto a rack. Frost with any of the following glazes. Drizzle or spoon glaze over cake while cake is still warm.

APRICOT GLAZE:

1 c. sifted powdered sugar
2 tbsp. melted butter
1/4 c. apricot nectar
1 tsp. grated orange rind

Heat until thoroughly dissolved and put on cake.

STRAWBERRY GLAZE:

1 c. sifted powdered sugar
2 tbsp. melted butter
1/2 tsp. vanilla
1/4 c. crushed strawberries